Homemade Bratwurst Bites with Beer and Horseradish Mustard

If you have a food
processor, you can make sausage from
scratch. Adding pork fat to the meat gives
these bite-size sausage patties a tender
texture. Call your butcher in advance to
make sure he sets aside some extra pork
fat for you. To help the mixture blend
more easily, be sure to freeze the pork
pieces before grinding them in the
processor. Keep in mind that the sausage
needs to chill overnight so that the flavors
have time to develop.

Preparation

Place pork sparerib cubes and pork fat
in freezer until partially frozen, about 30
minutes. Place half of pork and half of
pork fat in processor. Using on/off turns,
blend mixture until finely ground. Transfer
mixture to bowl. Repeat with remaining
pork and pork fat. Gently mix sage and next
5 ingredients into ground pork mixture. Stir
in 1/4 cup beer. Cover and chill overnight.

Form pork mixture by tablespoonfuls
into 1 1/4-to 1 1/2-inch-diameter patties; place
on baking sheet. DO AHEAD: Can be made 6
hours ahead. Cover and chill.

Heat large nonstick skillet over medium
heat. Working in batches if necessary, add
sausage patties to skillet and cook until
browned on bottom, about 5 minutes. Add
remaining 1/2 cup beer to skillet; cover
with lid slightly ajar and cook until beer
evaporates, 6 to 7 minutes. Turn patties
over and cook until brown on bottom and
cooked through, about 5 minutes longer.

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Recent Review

I was a meat cutter for 16 years. Pork shoulder (also called pork butt) is the the cut you want. The boneless ribs are just pork shoulder cut into strips. BTW, pork steak is the same, too. Sausage needs fat for flavor. The meat to fat ratio should be about 65/35.